Edible foam-product

ABSTRACT

AN EDIBLE FOAM PRODUCT IS PREPARED BY PREPARING A MIXTURE CONTAINING FOAMABLE PROTEIN, LIQUID FATTY MATERIAL, AND AN EDIBLE BINDER ON THE BASIS OF GUAR AND/OR CARREGENATE OF POTASSIUM AND/OR SODIUM AND/OR CALCIUM CARREGENATE, AND FOAMING THE MIXTURE THUS OBTAINED.

Oct 31, 1972 w. E. VAN DEN HovEN 3,701,669

EDIBLE FOAM-PRODUCT Filed May 20. 1969 2 Sheets-Sheet 1 A A AVAvAvAvAvA '70 AVAVAVAVAVAVA 40 vvvvvvv 60 AN A vw vvvv 50 A/AMIAAAAAAA wlmi/Anuman o AvAvv/AvAvAvAvAvAvAvAvAvA NAVAvAvAvAvAvAvAvAvmvA 30 y vvvvvvvvvvvvv BO/vvvwM/wwvvwm AA AAAAAAAAA AA A AVAVAVAVAVAVAVAVAVAVAVAVAVAVAVAVAVA 10 VVVVVVVVVV VVVVVVV E 10 2O 30 AO 50 60 70 8O 90 B 'Oct 3l, 1972 w. E. VAN DEN HovEN 3,701,669

vFiled May 20, 1969 EDIBLE FOAM-PRODUCT 2 Sheets-Sheet 8 A A 3 AvmvAvAvA AVAVAVAVAVAVA wwwrun; AAW/Anuman AvAvl/AvAvAvAvAvAvAA 6 Avmv/AvAvAvAvAvAvAvAvA 94 AvAvAvAvAvAvAvAvAvuna;

7 AvAvAvAvAvAvAvAvAvAvAvAvAvA 93 AvAvAvAvAvAwNmvAvAvAvAvA AvAvAvAvAvAvAvAvAvAvAvAvAvAvAvA 92 VVVVVVVVVVVVVVV U.S. Cl. 99-139 6 Claims ABSTRACT OF THE DISCLOSURE An edible foam product is prepared by preparing a mixture containing foamable protein, liquid fatty material, and an edible binder on the basis of guar and/or carregenate of potassium and/or sodium and/or calcium carregenate, and foaming the mixture thus obtained.

This invention relates to a method of making an edible foam product containing a fatty material, which comprises preparing an aqueous, liquid mixture containing foamable protein and fatty material, and foaming such mixture in any known manner.

It is well-known that a liquid containing foamable protein and fatty material, for example, milk, cannot just be beaten into a foam.

In Dutch patent specification No. 111,074, there is proposed a method in which a foam is prepared by beatingup a liquid comprising water, foamable protein and fatty material, to which is added a mixture of emulsifiers selected from two different groups. One of these groups comprises cephalin, lecithin and cetyl alcohol, and the other comprises esters of higher fatty acids with polyhydric alcohols, in which one or more hydroxyl groups have remained unesten'ed.

In this prior method the preferred procedure is to melt a fat in the presence of the selected mixture of emulsidiers, whereafter a dispersion in water of a protein, for example, milk albumen produced by dialysis, is added. Before being beaten into a foam, the liquid is preferably homogenised and/or matured under refrigerating conditions for or more hours.

One vdisadvantage of using the above emulsiers belonging to the group of higher fatty acid esters is that owing to their high melting point they stick to the palate and tongue during consumption, which is experiencd as a disagreeable taste.

According to the invention, there is provided a method of the kind described, which is characterized in that a mixture is prepared which in addition contains an edible binder on a guar basis and/or carregenate of potassium and/or sodium and/or calcium carregenate, and the mixture is foamed while the fatty material is in the liquid state.

Within the scope of the present invention, the term fatty material is used to describe the fatty edible fats and oils comprising the triglycerides of lipophilic fatty acids, such as butyric acid, palmitic acid, stearic acid, oleic acid, etc. 'I'hey may be of synthetic or natural origin, solid or liquid, and be used by themselves or as mixtures. If a solid fat is used, it is necessary for the solid fat to be brought into the liquid form before foaming, since otherwise no foam can be produced.

The order of adding the components for preparing the liquid mixture is little critical. Thus it is possible iirst to prepare a powdered mixture from foamable protein, binder and a fat and then to add a liquid, which may or may not contain a fatty material. It is also possible first to prepare a powdered mixture which only contains a foamable protein and binder, and then to add, for ex- I United States Patent O lCe ample, milk, which-as is well-known-contains milk fat, provided it is ensured that as the liquid mixture is foamed, the fatty material component is liquid. Preferably the binder and the liquid are not mixed first, on account of the swelling of the binder which then occurs.

The foaming process can be carried out in any known manner, for example by hand by beating up, or mechanically, for example, by means of a so-called Hobart beater.

If a fat is used which at ambient temperature is solid, it is not necessary for the fat to be rendered liquid immediately before the mixture is foamed. Thus the mixture may first be prepared at ambient temperature and then heated to a temperature above the solidifying point of the fat, or, for example when using milk as the mixing liquid, one may first boil the milk, or at least warm it up to a temperature above the solidifying point of milk fat, and then prepare the mixture. It isfnot necessary to carry out the foaming process at a temperature above the solidifying point of the fat if, as is the case with milk, after the fat has been molten by heating, it remains liquid at temperatures below the solidifying point for a longer period of time, for example, due to super-cooling. It does appear that, generally speaking, a better end product is obtained when the foaming process is carried out at elevated temperatures, particularly at a temperature above the solidication point of the fat.

The weight ratio of foamable protein/binder/mixing liquid, or better the weight ratio protein/binder/fatty material has been found to be of great importance for the quality of the ready foam product. The quality of an edible foam product can be characterized by its specific gravity, a product or practical utility having a specific gravity of about 0.1-0.5. A foam having a specific gravity below about 0.1 is unstable and resembles lather, and a foam having a specific gravity above about 0.5 is iiabby and has a poor dimensional stability.

Preferably, the mixture prepared for foaming has a weight ratio of protein/binder/fatty material within the range KLMN in FIG. l.

The range KLMN results from experiments, using milk having a fat content of 3.5% by weight as the mixing liquid, a specic gravity of `0.1-0.5 being used as the criterion for a foam product of good quality (Example III, Table C). lIf the test results are plotted as the result of a three-components system, protein/binder/mixing liquid, the result is the range PQRS of FIG. 2.

In the specification, the symbols E, B, V and A are to denote protein, binder, fatty material, and mixing liquid, respectively.

By varying the weight ratio of the three components within the range KLMN in FIG. l, the properties such as lightness, firmness, specific gravity, etc. can be varied as desired.

It should be understood, however, that the invention is not limited to the range KLMN in FIG. 1. As shown by Example V Table E, a good product can be obtained using weight ratios outside this range.

The protein used in the method according to the invention may be a dry powdered protein of vegetable or animal origin, for example the commercially available Hyfoama 66, which is a partly hydrolyzed gluten protein. Powdered hen egg albumen is also suitable.

Examples of suitable binders on the basis of guar are Guarter, Guar CSAA-M 200, Meypro LK 10, etc.

The carregenate used according to the invention may be a potassium sodium carregenate or a calcium carregenate, for example, Satiagum B and Satiagel HV, respectively, marketed by Socit de Produite Chimiques dAuby. It is also possible to use a mixture of binders.

The mixing liquid used in thermethod according to the invention may be milk. However, water containing a fatty material may also be used.

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7 EXAMPLE VI On the basis of the following composition v G. Hyfoama 66 5 Binder` 2.5 Sugar 100 Boiling whole milk 200 and beating for minutes in the Hobart beater, the following commercial binders were investigated as to their suitability in the production of the foam product according to the present invention. In the following summary, a positive foaming result is indicated by the specific gravity of the foam formed.

Binders:

Carregenates- Satiagel HV 0.33 Satiagum B 0.29 Genulacta GP 100 Genuvisco J Genugel `WG Gelatan C Visuron Alginates and derivatives- Kelcoloid Keltone Alginate I.C.S Alginate L 122 Manucolester ES/KN Cellulose and derivatives C.M.C. HZ 858 EdifasA Tylose Gums Foam formation Karaya gum t Starch and deriva-tives- Tawvcna Mazena Instantgel PA 5 Carob our Agar-Agar protein, liquid fatty material, and an edible binder on the` basis of guar, and foaming this mixture in the absence of an emulsilier wherein said mixture has a weight ratio of protein to binder to liquid fatty material as described by the range KLMN in FIG. l of the drawing.

2. The method of preparing an edible stabilized foam product containing a fatty material, which comprises preparing an aqueous, liquid mixture containing foamable protein, a liquid fatty material, and an edible binder containing at least one representative of the group consisting of potassium sodium carregenate, potassium carregenate and sodium carregenate and calcium carregenate and foaming the mixture in the absence of an emulsitier wherein said mixture has a weight ratio of protein to binder to liquid fatty material as described by the range KLMN in FIG. 1 of the drawing.

3. The method of preparing an edible stabilized foam product containing a fatty material, which comprises preparing an aqueous, liquid mixture containing foamable protein, liquid fatty material, and an edible binder on the `basis of guar and at least one representative of the group consistingof potassium sodium carregenate, potassium carregenate, sodium carregenate, and calcium carregenate,`

and foaming the mixture in the absence of an emulsier wherein said mixture has a Weight ratio of protein to binder to liquid fatty material as described by the range KLMN in FIG. l of the drawing.

4. An edible food comprising a foam product of the composition of claim 1.

5. An edible food comprising a foam product of thev composition of claim 2.

6. An edible food comprising a foam product of the composition of claim 3. t

References Cited UNITED STATES PATENTS 3,431,117 3/1969 Lorant 99--139 3,350,209 10/ 1967 Rodgers 99-139 3,407,076 10/ 1968 Ganz 99-139 3,433,651 3/ 1969 Diamond 99--136 3,514,298 5/ 1970 Noznick et al 99-139 X 3,280,102 10/ 1966 Gordon et al. 99-136 X RAYMOND N. JONES, Primary Examiner J. M. HUNTER, Assistant Examiner 

